Ingredients Jump to Instructions ↓

  1. 1 (14 ounce) package caramels

  2. 3 tablespoons water

  3. 1 1/2 cups chopped pecans

  4. 1 cup crisp rice cereal

  5. 3 cups milk chocolate chips

  6. 1 1/2 teaspoons shortening

Instructions Jump to Ingredients ↑

  1. Line two baking sheets with waxed paper; grease the paper and set aside. In a large heavy saucepan, combine the caramels and water; cook and stir over low heat until smooth. Stir in pecans and cereal until coated. Drop by teaspoonfuls onto prepared pans. Refrigerate for 10 minutes or until form.

  2. Meanwhile, in a small heavy saucepan, melt chocolate chips and shortening over low heat; stir until smooth. Dip candy into chocolate, coating all sides; place on prepared pans. Refrigerate until set. Store in an airtight container.


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